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# Aloo Curry Recipe
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| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Total time** | 30 min |
| **Serves** | 4 servings |
## Ingredients
* 1 tbsp ghee / clarified butter
* 1 tsp jeera / cumin
* 2 pods cardamom / elachi
* 1 bay leaf / tej patta
* 1 inch cinnamon / dalchini
* 3 cloves / lavang
* ½ tsp fennel / saunf
* pinch hing / asafoetida
* ¼ tsp turmeric / haldi
* ½ tsp kashmiri red chilli powder / lal mirch powder
* 1 tsp coriander powder
* 1 tsp + 1 tsp kasuri methi / dry fenugreek leaves
* 3 to mato *(finely chopped)*
* 1 tsp ginger paste
* 4 potato / aloo *(boiled & cubed)*
* 1 tsp salt
* 1 cup water
* 2 tbsp coriander leaves *(finely chopped)*
* ½ lemon
## Instructions
1. firstly, in a large kadai heat 1 tbsp ghee and saute 1 tsp jeera, 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 3 cloves, ½ tsp fennel and pinch hing.
2. also keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and 1 tsp kasuri methi.
3. now add 1 tsp ginger paste and saute well.
4. additionally, add 3 tomato and saute till the oil releases from tomato.
5. further, add 4 boiled and cubed potato and 1 tsp salt.
6. saute for a minute, making sure the spices are coated well.
7. now add a cup water and adjust consistency.
8. cover and boil for 5 more minutes or till potatoes absorb spices.
9. mash few potatoes adjusting the texture of curry.
10. further, add 2 tbsp coriander leaves, squeeze ½ lemon and 1 tsp crushed kasuri methi.
11. finally, serve aloo curry with poori, roti or chapathi.
## Step-by-step
firstly, in a large kadai heat 1 tbsp [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) and saute 1 tsp jeera, 1 bay leaf, 2 pods cardamom, 1 inch cinnamon, 3 cloves, ½ tsp fennel and pinch hing.
also keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder and 1 tsp kasuri methi.
now add 1 tsp ginger paste and saute well.
additionally, add 3 tomato and saute for a minute.
cover and cook for 10 minutes or till tomatoes turn soft and mushy.
mash the tomatoes well and saute till the oil releases from tomato.
further, add 4 boiled and cubed potato and 1 tsp salt.
saute for a minute, making sure the spices are coated well.
now add 1 cup water and adjust consistency.
cover and boil for 5 more minutes or till potatoes absorb spices.
mash few potatoes adjusting the texture of curry.
further, add 2 tbsp coriander leaves, squeeze ½ lemon and 1 tsp crushed kasuri methi.
finally, serve **aloo curry** with [poori](http://hebbarskitchen.com/poori-recipe-make-puffy-poori-milk-poori/), roti or chapathi.
## Video
## Notes
* firstly, to reduce calories replace ghee with oil.
* also add peas along with boiled potato to make aloo matar masala recipe.
* additionally, adding onions is optional, however, adds on to the flavour.
* finally, **aloo curry recipe** tastes great when prepared slightly watery.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/aloo-curry-recipe-potato-curry-recipe/](https://hebbarskitchen.com/aloo-curry-recipe-potato-curry-recipe/)
